- 150g sourdough starter
- ~75g flour (we recommend wholemeal or light malthouse but it will depend on your preference)
- 1 tbsp olive oil
- 2 tsp mixed herbs, dried
- 1 tsp grated parmesan
- 1/2 tsp salt
Note: we use equal portions of water and flour for our starter. The proportions of starter and flour above may need to be adjusted to suit your starter. After publishing this recipe we have changed from feeding our starter with wholemeal flour to Canadian white flour. Our starter is now much slacker and so we would like to emphasize that the flour/starter ratio may need adjusting depending on your individual starter.
Preheat oven to 200 C/180 C (fan)
Mix flour, herbs, parmesan, and salt in a bowl.
Add oil and starter and combine ingredients. It may require a brief knead to distribute the seasonings evenly through the dough. If the dough is too dry, add water drop by drop until it reaches a smooth, pliable consistency. If it is too sticky, add more flour.
Dust your work surface with flour. Pat the dough into a rough oval and cover with flour on both sides.
Roll out to around 2mm thick, turning the dough as you work. If the dough begins to stick to the work surface or rolling pin, dust with more flour.
Cut into shapes using a cutter or knife (we use a pizza cutter).
Use a fork to prick the crackers.
Place on a baking tray.
Bake for 20-25 minutes, until light, golden brown. Depending on how crunchy you like your crackers, adjust the time accordingly.
Leave to cool on a rack.
Keep in an airtight container and enjoy!
We chose mixed herbs and parmesan for these crackers but you can add any flavours. We would love to hear about any combinations you have had success with.